Dine On Mince and slices of quince
“They dined on mince, and slices of quince, Which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the light of the moon.”
If you have ever been to Bisbee and thought you found some sort of antique variety of apple, and after eating one of the fruits, was very disappointed in the chalky texture of the fruit, you met the quince, which is best eaten after cooking/preserving. All over Sonora you can find a preserved fruit called “membrillo” which is quince preserve.
The quince (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits). It is a deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive blossoms and other ornamental qualities. Quince is native to rocky slopes and woodland margins in Western Asia, Azerbaijan, Armenia, Turkey, Georgia, northern Iran to Afghanistan, although it thrives in a variety of climates and can be grown successfully at latitudes as far north as Scotland. It should not be confused with its relatives, the Chinese quince, Pseudocydonia sinensis (once considered another species of Cydonia), or the flowering quinces of genus Chaenomeles, either of which is sometimes used as a culinary substitute.
Trees grow 15-25’ tall and with a canopy almost as wide as tall. It is winter-deciduous and spring blooming. When the fruits emerge depends on variety and growing conditions but late summer into fall is normal.
Grow in full to part sun with well-amended soil, and even, regular moisture (as long as your drainage is good). Feed regularly with an organic plant food. You may need to feed iron or blend of micronutrients occasionally. Fruits are ready when they are easier to pick (when they are unripe, they are notoriously difficult to remove from trees).
Varieties for our region
The varieties listed below are the commercially available ones in the larger nurseries in Arizona, however, there are many regional varieties appearing on the market originating from Mission Garden in Tucson which has been working to preserve the plants found on abandoned homesteads in our region. If you can get your hands on these varieties, we recommend them over any of the commercial ones. At Spadefoot we are working to make these available.
Orange Quince: Large, round, bright yellow fruits often exceed 1 lb. Flavorful, aromatic, used for cooking. Early harvest. Old variety. Cold hardy, yet low chilling requirement of 300 hours. Self-fruitful.
Pineapple Quince: Heavy crops of large, tart fruit used in baking, jams, and jellies. Profuse, ornamental bloom. Cold hardy, yet low chilling requirement of 300 hours. Self-fruitful.